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Caribbean 'Crayfish' with Tasty's Wet Rub

Monday, 26 May 2008

Description

I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Seafood
Cooking Method
Grill
Heat Level
3
Chile
Scotch Bonnet
Meal/Course
Dinner
Serves
2
  • 1/2 cup freshly chopped basil

  • 1 1/2 inch long piece of ginger, peeled and grated

  • 1 teaspoon dried oregano

  • 1 teaspoon thyme

  • 1/4 cup olive oil

  • 2 tablespoons Scotch bonnet or habanero hot sauce

  • 2 large lobster tails, removed from the shell

Methods/steps

In a bowl, combine all the ingredient for the rub. Add the lobster tails to the rub and coat well. Marinate for at least one hour in the refrigerator. Grill over medium heat for about 7 to 8 minutes a side, turning once. You will have to re-coat the tails with the rub when they are on the grill.

 

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